Vegas Golden Cupcakes

Flatten the champagne: Open the champagne and let it sit for at least 30 minutes to go flat. You can also stir it gently or pour between containers to speed this up. The bubbles interfere with the cake structure.

Preheat and prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with elegant cupcake liners (gold, black, or white look especially striking).

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, beat softened butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. Add egg whites one at a time, beating well after each addition - the batter may look curdled, but it will come together.

Combine liquids: In a measuring cup, combine the flat champagne, milk, and vanilla extract.

Combine wet and dry: Add the flour mixture to the butter mixture in three additions, alternating with the champagne mixture, beginning and ending with flour. Mix on low speed just until combined after each addition.

Bake: Divide batter evenly among the prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and tops spring back when lightly pressed. Let cool in pan for 5 minutes.

Make the champagne syrup: While cupcakes bake, combine champagne and sugar in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Simmer for 2-3 minutes until slightly reduced. Let cool slightly.

Soak the cupcakes: While still warm, brush or drizzle the champagne syrup over each cupcake. This adds extra champagne flavor and keeps them moist. Transfer to a wire rack to cool completely.

Make the buttercream: Beat softened butter for 3-4 minutes until pale and creamy. Add powdered sugar one cup at a time, mixing on low then medium speed. Add champagne, heavy cream, vanilla, and salt. Beat on high for 3 minutes until very light and fluffy.

Frost elegantly: Transfer buttercream to a piping bag fitted with a large star tip (1M or 2D). Pipe tall, elegant swirls on each cooled cupcake, starting from the outside edge and working up to a peak in the center.

Apply the gold decorations: Using clean tweezers or a dry brush, gently apply pieces of edible gold leaf to the frosting. Less is more - let the pieces look naturally scattered, not uniform. Sprinkle gold sparkling sugar around the base of the frosting swirl. Lightly dust with gold luster dust for an ethereal glow.